The salmon is farmed in land-based tanks, allowing the production to be closely controlled. This method significantly reduces the risk of heavy metals and unwanted environmental toxins, which can unfortunately be found in some sea-farmed salmon.
The salmon is dry-cured using traditional methods and hung by the tail during smoking. This old-fashioned technique results in an exceptionally refined smoked salmon. The texture is leaner, and the smoke is distributed more evenly throughout the fish during the process.
We look forward to hearing your thoughts on our new ingredient – get ready, it is truly excellent.
You can learn more about our new supplier here: www.danishsalmon.dk
Our new Danish salmon is the main ingredient in our open-faced sandwich Smoked Salmon, which you can find on our menu.
